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Blueberry Oat Muffins

Updated: Sep 23, 2020

Who else loves a good blueberry muffin? This one has oats, cinnamon and lemon, a classic combination.


1 cup whole wheat flour

1 cup oats

1 tsp baking soda

1 tsp salt

1 Tbsp cinnamon

1 Tbsp vanilla

2 eggs

1/4 cup canola oil

1/4 cup honey

1 Tbsp lemon juice

1/2 cup almond milk

1 cup frozen blueberries

1 tsp whole wheat flour

Preheat oven to 350˚F. Grease muffin tins with oil.

In a large bowl combine 1 cup flour, oats, baking soda, salt and cinnamon. Whisk in vanilla, eggs, oil, honey, lemon juice and almond milk. In a small separate bowl mix together blueberries and 1 tsp flour (this prevents blueberries from sinking to bottom). Fold blueberries into the batter.

Spoon batter into muffin tin, makes about 10-12 muffins.

Cook for 18-20 minutes or until tooth pick inserted into centre comes out clean. Let cool for 10 minutes before removing from muffin tin, you may need to carefully run a knife around to remove. Cool fully on wire rack.

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